I battled Spiderman this morning. Being pitted against super heroes is just one of those things listed in my Mom job description.
Unfortunately, this epic fight included a very disgruntled Dudette who did her best to thwart every move I made against her hero and from what she claims, her husband.
It began last Friday. Dudette moved her clip from green to orange in her kindergarten class last, a sign of excellent behavior, a level of behavior we rarely see at home. Because she moved her clip up two spots, she received three gold stars on her behavior card, which filled it up and earned her the reward of bringing something in for show-and-tell.
She chose Spiderman. Spiderman is stuffed and stands about two feet tall. He is most beloved. No one is allowed to touch him, look at him or even breathe his name. Yet she chose Spiderman.
This morning, show-and tell day, school preparations went well. As well as they can go when hair needs to be brushed and pony-tailed, the proper ratio of milk to cereal argued-over, and whether socks are required with crocs or not.
They went well right up until the moment that we opened the front door and saw that it was raining. Tears started. Wailing ensued. Dudette was distraught. Her precious Spiderman was going to get wet. And ruined. Intervention was needed.
The battle lasted ten minutes. Ten very long, brutal minutes. It included Dudette, Spiderman, me and a garbage bag. I was accused of wrenching Spiderman’s arm. I apparently was attempting to suffocate him. Finally, Dudette’s ride showed up and I was able to tie off the bottom of the bag, kiss the top of her head, tell her I loved her, and shove her out the door.
Mommy remained king of the house. Spiderman was vanquished.
I’ve earned a sticky bun.
Along with being on the cover of this month’s issue of Southern Living, the title on the page with this recipe boasts that with these buns, you can ‘Indulge Without Guilt.’ At 300 calories apiece, I can agree with that.
Before you go thinking that I’ve all of a sudden turned into a brioche goddess or something, I’ll tell you up front that the dough comes from a mix. While I would have been more than willing to attempt it from scratch, the recipe calls for packaged hot roll mix. I didn’t even know the stuff existed, but it does. And it works really, really well.
This recipe uses a lot of equipment. There’s a bowl for the sticky bun syrup, a saucepan for the maple glaze, the bowl for the buns themselves, rolling pin, miscellaneous knives, spoons and pastry brushes, and the two pans.
But, the directions are excellent and the rolls are easy to pull together. If a novice dough-user like me can do it, I think anyone can, especially using the mix (I have a new best friend).
I’m usually more of a cinnamon roll with cream cheese frosting kind of gal, but these were outstanding. I loved the maple flavor and the caramel-style stickiness of the glaze. Hubby felt the same. I think he had two straight out of the oven.
Dudette was unsure at first. She loves her frosting so the glaze confused her a bit and I had to make sure there weren’t any pecans on her bun, but she’s eaten several. Don’t take my word for it though. I’ll let her speak for herself.
What I’d Do Different Next Time
Hubby wished there was more cinnamon flavor so I’d add an extra teaspoon.
- 1 (16-oz.) package hot roll mix
- 3 tablespoons butter, melted
- ½ cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped toasted pecans
- ⅔ cup powdered sugar
- ¼ cup butter, melted
- 2 tablespoons maple syrup
- 1 egg white
- 3 tablespoons butter
- ¼ cup firmly packed dark brown sugar
- 2 tablespoons maple syrup
- Pinch of salt
- 3 tablespoons milk
- Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
- Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
- Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
- Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
- Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
- Preheat oven to 350°. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
- Whisk together powdered sugar, melted butter, maple syrup, and egg white until smooth.
- Melt butter in a small, heavy saucepan over medium heat. Whisk in brown sugar, maple syrup, and a pinch of salt until blended. Whisk in milk; bring mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, 3 to 4 minutes or until glaze is golden brown and glossy. Use immediately.